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Why is Dry Aged Meat better?

19 November 2009

Dry aging is the optimum and most consistent method of meat maturation that does not disturb the tissue "make up", while holding and indeed intensifying the flavour profile.

The end result is meat that is more "Consistent, Tender, and Flavoursome (more intense with a slight nutty profile), with less Shrinkage (10% less than a standard steak - Proven!)" than any other offering available.